🍗 Goan Chicken or Meat Cutlet (Croquettes)
A classic Goan wedding snack — these crispy cutlets are made with spiced minced chicken or meat, rolled in breadcrumbs, and deep-fried to golden perfection. Serve with green chutney or tomato sauce for a delicious bite!
🧑🍳 Servings: 3⏱️ Cooking Time: 15–40 minutes👩🍳 Author: Puja Raghuvir Naik
🧾 Ingredients
- ½ kg minced chicken or meat
- 1–2 onions, finely chopped
- 1 medium potato, boiled and mashed
- 1 carrot, grated (optional)
- 5–6 garlic cloves, chopped
- ½ inch ginger, grated
- 2 green chilies, chopped
- 100 g green peas
- ½ tsp turmeric powder
- 1 tbsp garam masala
- 1 egg
- 1–2 tbsp lemon juice or vinegar
- Fresh coriander leaves, chopped
- 1 slice of bread (for binding)
- Rava (semolina) or bread crumbs for coating
- Salt to taste
- Oil for deep frying
🔪 Method
- Parcook the Mince
Cook the minced chicken or meat in a pressure cooker or pot with salt and a little water until partially done.
- Add Vegetables
Add chopped onions, potato, carrot (if using), green peas, garlic, and ginger to the pot. Mix well.
- Spice It Up
Add turmeric, garam masala, and green chilies. Close the lid and cook on low flame for 10–15 minutes, until everything softens and the water evaporates.
- Add Flavor & Bind
Once most of the moisture has evaporated, add lemon juice or vinegar and chopped coriander. Mix well.
Add torn bread slice pieces for binding. Let it cool slightly.
- Blend the Mixture
Blend the mixture lightly in a blender (don’t over-grind). Transfer back to a bowl.
Add one beaten egg and mix thoroughly.
- Shape the Cutlets
With oiled hands, shape the mixture into oval or cylindrical cutlets.
- Coat & Fry
Roll each cutlet in rava or bread crumbs. Heat oil in a deep pan and fry cutlets until golden brown and crisp.
- Serve Hot
Serve hot with tomato ketchup or green chutney.
🍋 Tip
You can refrigerate the shaped cutlets for 15–20 minutes before frying to help them stay firm and crisp!
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